Preheat the oven to 180ºC/gas mark 4 and line the base of a 23 centimetre non-stick, springform tin with baking parchment.

Melt the chocolate and butter in a bowl placed over a pan of simmering water, making sure the bowl does not touch the water, then leave to cool slightly.

In another bowl, use an electric hand mixer to whisk the eggs and 350 grams of sugar with a pinch of salt for about 10 minutes until pale and thick.

Lightly fold the chocolate and almonds into the egg mixture, then pour into the tin and bake on a baking tray for 45 minutes.

Meanwhile make the blackcurrant ginger sauce. Place the blackcurrants, stem ginger, ginger syrup and the remaining 50 grams of sugar into a small heavy based pan and heat gently until the sugar has dissolved and some but not all of the blackcurrants are beginning to release their juices. Remove from the heat and leave to cool at room temperature.

When the torte is ready - it will still wobble slightly in the middle - leave to cool in the tin (it will sink and crack) and chill before turning out to serve with a spoonful of sauce and a generous dollop of crème fraiche, if you wish.

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